Flower wine
Dandelion, elderflower, gorse. The flower contributes aroma and nothing else at all, so the sugar, acid, tannin and nutrient are all things you add.
The numbers
Each bar drawn against all 30 styles
Alcohol
10-12%
10% - 12%
Titratable acidity
5-7 g/L
5 - 7
pH
3.1-3.5
3.1 - 3.5
Residual sugar
10-50 g/L
10 - 50
Serve at
7-10 C
Worth opening after
3 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.30
26 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Green material. Any stalk or calyx makes the wine bitter, and separating petals is tedious and unavoidable.
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.
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